Lemon Ice Cream

I realize this is not the usual time of year for ice cream recipes. But I just had to complete my story about what I did with the two lemons that ripened on my indoor lemon tree.

I already told you that I used the peel to make candied lemon peel using Tori Avey’s recipe.

There was just enough juice to make lemon ice cream. I love lemon anything. My grandkids joke about the lemon drops I always have on hand. I once had frozen lemon yogurt and loved it. But I’d never tried lemon ice cream. So, that’s what I decided to make.

If you’re a lemon fan like I am — the is a big WINNER!

Lemon Ice Cream

• 2-1/2 cups half and half cream

• 2 teaspoons grated lemon zest

• 3/4 cup sugar

• 1/4 teaspoon salt

• 3 large egg yolks

• 1/2 cup lemon juice

• 1 teaspoon vanilla extract

Heat 1-1/2 cups of the cream with the lemon zest in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the lemon juice and remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes about 5 cups

Vegetarian Stuffed Red Pepper Halves

Sukkot, which begins at sunset September 29th, is a harvest holiday, which means that in addition to all the ritual and religions traditions, there’s lots of food, especially stuffed foods which are proof of the harvest bounty of fruits and vegetables.

Like stuffed peppers.

I have made stuffed peppers many times for Sukkot, but in recent years have found it easier to cut them into halves. The halves are still filled, but easier to cook and to eat. They are also easier to tote to a Sukkah.

This is one of the versions that my family has loved. I’ve made it with both Israeli and Moroccan couscous and also with rice and barley. The point is to include a starchy pasta or whole grain.

Btw, I cut the peppers in the middle, into top and bottom halves but obviously you can cut them from the stem down and have two top-and-bottom halves.

Vegetarian Stuffed Red Pepper Halves

• 4 red bell peppers

• 1/2 cup couscous (or use rice, barley, etc.)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cups halved cherry or grape tomatoes

• 1 cup thawed frozen peas

• 2 beaten eggs

• 1 cup shredded mozzarella cheese

• 3 tablespoons grated Parmesan cheese

Preheat the oven broiler. Cut the peppers in half. Discard the stems and seeds. Place the pepper halves, skin side up, on a parchment paper lined baking sheet. Broil the pepper halves for 4-5 minutes or until the skin darkens and blisters. Remove the peppers, wrap them in foil or place them in a bag and let them cool. When cool, remove the skin and place the pepper halves, hollow side up, on a parchment paper lined baking sheet. Set aside. Turn the oven to 425F.

Cook the couscous. Place the cooked couscous in a bowl and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook 2-3 minutes. Add the cherry tomatoes and peas and cook 1-2 minutes. Remove from the heat and add to the cooked couscous. Pour the eggs into the pan and cook, stirring, until the eggs are set. Place them on a cutting bord and chop them into small pieces. Add them to the couscous. Spoon equal amounts of the couscous mixture inside the pepper halves. Sprinkle with equal amounts of mozzarella cheese, then sprinkle with Parmesan cheese. Bake for 12-13 minutes or until the cheese has melted and begins to turn golden brown.

Makes 4-8 servings

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

• 1 medium eggplant

• salt

• 4 tablespoons olive oil, approximately

• 1 onion, chopped

• 1 large clove garlic, chopped

• 8-10 plum tomatoes, sliced

• 1 tablespoon chopped fresh basil

• 1 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

Fig, Cheese and Caramelized Onion Pizza

Can you tell I bought a truckload of fresh figs this week?

This is my third recipe so far — I can’t resist fresh figs when I first see them in the market. So, we’ve had two versions of salad (with figs of course) and one pizza — I’ve made this pizza numerous times since I first posted about it last year.

One of us, as usual, added some fresh arugula on top and one of passed on that.

Fig, Caramelized Onion and Cheese Pizza

• 2 tablespoons olive oil

• 1 large onion, sliced

• 1 tablespoon Balsamic vinegar

• cornmeal

• about 15 ounces of pizza dough

• 3/4 cup ricotta cheese

• 5-6 fresh figs, cut into quarters

• 2/3 cup mozzarella cheese

• 2 tablespoons Parmesan cheese (or 1/3-1/2 cup crumbled blue type cheese)

• arugula, optional

• Balsamic vinegar, optional

Preheat the oven to 450F. Preheat a pizza stone if you have one. Heat the olive oil in a saute pan over low-medium heat. Add the onions and cook for 15-18 minutes, stirring frequently or until the onions and beginning to turn golden. Add the Balsamic vinegar, stir and cook another 10 minutes or until the onions are soft, well glazed and golden brown. Set aside. Place some cornmeal on a board or on parchment paper and stretch/roll the dough into a circle (Mine was 12-inches but you can make it 11-13-inches depending on how thick you like the crust.) Spoon the ricotta cheese evenly over the dough surface, leaving about 1/2-inch at the edge. Cover the ricotta cheese with the onions. Top with the quartered figs, placing them evenly round the surface. Scatter the mozzarella cheese over the top, then the Parmesan or blue cheese. If you have a pizza stone transfer the pizza to the stone using a pizza peel; or, transfer to a large baking sheet with the parchment paper underneath. Bake for 15-20 minutes or until the crust is crispy and browned to taste and the cheese is melted and bubbly.

Makes one large pizza

Roasted Strawberry Ice Cream

Roasted Strawberry Ice Cream

Many years ago Ed and I were on a cruise with our cousins and there we were, lounging on a public deck, when we overheard a woman consoling another woman whose husband had died on board the night before.

It was so shocking that we still talk about it. I felt sorry for the widow of course and something she told the other woman has haunted me ever since.

She said “I told him not to eat the ice cream!” — as if that one dessert was responsible for the heart attack that killed him.

My first thought was “at least he had the ice cream.”

Next week I celebrate a big birthday. I mean big as in round numbers. I mean I have passed my grandparents round numbers. I’m about the age of that widow and her poor husband. And I now say:

“Eat the ice cream!”

Because you never know.

For most of my married life, the food we usually eat at home — with indulgences here and there — is healthy. I make fresh food, have cut down on meat, fat and salt over the years, don’t serve processed foods or junk.

We’ve reached the age that an occasional ice cream — especially on vacation — won’t be the thing that kills us. And if it is, well, at least we had the ice cream.

So, for my big round birthday I am going to eat some ice cream.

I love strawberry ice cream so I already made some for the occasion. I would normally have preferred fresh strawberries but I haven’t found a good source yet for real strawberries, the kind I remember from the old days that were small, sweet and smelled like caramelizing sugar. So I roasted the best looking ones I could find with a bit of orange zest and brown sugar and this combo turned out to be absolutely scrumptious for ice cream.

Roasted Strawberry birthday Ice Cream

• 1 pint strawberries

• 1/4 cup orange juice

• 2 tablespoons brown sugar

• 2 teaspoons finely grated orange zest

• 3 cups half and half, light cream or whipping cream

• 1/2 cup sugar

• 3 large egg yolks

• 1/8 teaspoon salt

• 1/2 teaspoon vanilla extract

Preheat the oven to 450 degrees F. Line a baking pan with parchment paper. Rinse the berries, remove the hulls and chop the berries into smaller pieces. Place the berries on the parchment. In a small saucepan, combine the orange juice, brown sugar and orange zest. Bring to a boil over high heat and cook for 2-3 minutes or until the liquid has thickened slightly. Pour the liquid over the berries and toss the fruit to coat all sides. Roast the berries for about 10 minutes or until softened and glazed. Remove from the heat and let cool. Heat 2 cups of the cream over medium heat until bubbles appear around the edges of the pan. Set aside. While the cream is heating, beat the sugar, egg yolks and salt at medium speed in an electric mixer (or with a hand mixer) for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients until the mixture is uniform. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions, until almost firm. Add the strawberries plus any juices that have accumulated. Continue to freeze until firm.

Makes about 6 cups

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

• 12 baby potatoes (such as Yukon Golds or Red Bliss)

• 1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

• 1 cup cut up grape or cherry tomatoes (or chopped large tomato)

• 3 scallions, chopped or 1/3 cup chopped red onion

• 1/4 cup olive oil or avocado oil

• 2 tablespoons wine vinegar, approximately

• 1/2 cup crumbled feta, blue or goat cheese

• freshly ground black pepper to taste

• chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings

Mini Khachapuri

Mini Khachapuri

Khachapuri is one of life’s culinary treasures. I’ve eaten it at restaurants, made it at home. Sometimes I make my own dough, but frequently I use store-bought pizza dough which — I confess — isn’t exactly like khachapuri dough but makes this dish much easier to prepare.

Also, cutting the classic long, boat-shaped khachapuri into single servings is fine, I’ve done it many times, but it’s much more convenient to serve individual ones. Also they’re much easier to prepare if you make them round, like pizza, rather than shape them into boats.

These days? I like easy.

So I made a recent batch of khachapuri into individual “pizzas.”

Yes, this is not the authentic way. You don’t have to tell me that. I know. I know.

But jeeeeez! They are so good! So it’s okay.

I added spinach to the last batch I made. Nope, that’s not traditional either. But it was delicious. And added some color too.

Khachapuri is a good dish any time for any meal! But because it’s a dairy — cheese item — it’s perfect for Shavuot. Hanukkah too.

Mini spinach Khachapuri

• cornmeal

• 3/4 cup shredded mozzarella cheese

• 3/4 cup crumbled feta cheese

• 1/2 cup farmer cheese (or use dry curd cottage cheese)

• 1/2 cup chopped fresh spinach

• 1 large egg

• 1 pound pizza dough

• egg yolks, optional

• 1 tablespoon butter, cut into 8 small pieces, optional

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Sprinkle the paper lightly with cornmeal. Place the mozzarella cheese, feta cheese, farmer cheese, spinach and egg in a bowl and mix for a minute or so until well combined. Set aside. Cut the dough into 8 pieces. Stretch or roll each piece into a 4-inch circle. Form a higher edge around the perimeter of each circle. Spoon equal amounts of filling into the center of each circle. Place each filled circle on top of the parchment paper. Bake for about 15 minutes, until the edges are lightly browned. If desired, place an egg yolk and/or a small piece of butter on top of the filling if desired. Bake for another 5 minutes or until the pizza crust is browned.

Makes 8

Classic, Dairy-free Hamantashen

Every year in the few weeks before Purim I look with great anticipation for new variations on hamantashen. I can’t get over the creativity, not to mention how delicious so many of them sound! Halvah hamantashen (Amy Kritzer). Savory gochujang caramel hamantashen (Sharon Matten). A large, all-in-one, easy-to-bake pear-filled puff pastry hamantashen galette (Leah Koenig). Mazal tov to these fabulous women and the culinary magic they spin.

I also love tinkering and experimenting with recipes, creating new riffs on classics and making up recipes out of whole cloth. I’ve been doing this throughout my food-writing career. In fact, speaking of Purim and hamantashen, one year I won a contest run by Soom foods for my Spiced Lamb Phyllo Hamantashen with Lemon-Tahini Sauce.

OTOH sometimes I just want the old thing.

Like this past week, when I decided to bake some hamantashen for Purim and just wanted plain old apricot.

How about both? Why not!

Have fun baking hamantashen for the holiday — whether you decide to go with something new or the old classic. Or both.

Btw, if you need a good, classic dairy/shortbread version, here it is.

Here’s one for frozen dough hamantashen.

And in case you like prune-filled hamantashen, here’s my recipe for prune lekvar.

Classic, Dairy-free Hamantashen

• 1-3/4 cups all-purpose flour

• 1/2 cup confectioners’ sugar

• 1-1/2 teaspoons grated orange peel

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup cold vegetable shortening, cut into chunks

• 3 tablespoons solid coconut oil

• 3 tablespoons vegetable oil

• 1/3 cup orange juice

  Combine the flour, confectioners’ sugar, orange peel, baking powder and salt in a bowl. Add the shortening and coconut oil and work into the dry ingredients until the mixture is crumbly. Combine the vegetable oil and orange juice and pour into the flour mixture. Mix until a soft dough has formed. Cover and chill for at least one hour. Preheat the oven to 350 degrees. Roll the dough thin (about 1/8” inch thick). Cut out circles with a 3-inch cookie cutter. Place about 2 teaspoons of filling in the center of each circle. Fold the dough around the filling to form a triangle. Seal them edges tightly. Place the triangles on a parchment-lined baking sheet and bake for 20-22 minutes or lightly tanned.

   Makes 16-18

Lox and Cream Cheese Dip/Spread

It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).

These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.

This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.

Lox and Cream Cheese Dip/SPREAD

• 4 ounces smoked salmon

• 1 cup cream cheese (8 ounces)

• 1/3 cup dairy sour cream

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 chopped scallions

Chop the smoked salmon into small pieces and set aside. Cut the cream cheese into chunks and place in a food processor. Add the sour cream, lemon juice, dill and scallions. Process on pulse until the ingredients are relatively smooth and well blended. Add the smoked salmon, pulse a few more times to distribute the pieces evenly.

Makes 1-1/2 cups

Potato-Carrot-Curry Latkes

Potato latkes for Hanukkah? Of course!

But I make other kinds of latkes too.

This year it’s going to be these potato-carrot latkes. They have just enough curry powder to add an intriguing but not too spicy seasoning. I’ve made them several times already and they’ve been getting rave reviews. I’ll also serve some for my new year’s hors d’oeuvres fest.

The sauce is a bit tangy and very refreshing, sort of like tzadiki (cacik). It’s a soft, rich, smooth and tasty counterpoint for the crispy fried latkes.

Potato-Carrot-Curry Latkes with Yogurt Sauce

• 3 medium Russet type potatoes, peeled

• 4 medium carrots, peeled

• 1 large onion, cut into chunks

• 2 large eggs

• 1/4 cup potato starch, matzo meal or bread crumbs

• 1 teaspoon salt or to taste

• freshly ground black pepper to taste

• 2 teaspoons curry powder

• vegetable oil for frying

Yogurt Sauce

• 1 cup plain Greek yogurt

• 2-3 scallions, chopped

• 1/4 cup grated cucumber

• 2-3 teaspoons lemon juice

Shred the potatoes, carrots and onion in a food processor. Squeeze out as much of the liquid as possible (I put portions of the shreds in a kitchen towel and squeeze until they are practically dry). Place the shreds in a bowl. Immediately mix the eggs in (this helps keep the potatoes from browning). Add the potato starch, salt, pepper and curry powder. Heat about 1/4” vegetable oil in a heavy pan over medium-high heat. Shape latkes by hand, squeezing liquid out if there is any, and place them in the hot oil, leaving space between each one so that they brown well and become crispy (if they are too close they will “steam” and become soggy). Press down on the latkes to keep them evenly shaped. Fry for about 3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels. Serve with the Yogurt Sauce.

To make the sauce, mix the yogurt, scallions, cucumber and lemon juice together until well mixed. Place in a serving bowl.

Makes 12-15